Salmon Ingredients 4 skinless salmon fillets, about 7-ouncs eachOlive oil
1 cucumber, thinly sliced
1 plum tomato, seeded and cut into julienne strips
Champagne vinegar
Salt and Pepper to taste
Lemon Tofu Vinaigrette Ingredients 8 ounces soft silken tofu
1 lemon, juiced
1 Tablespoon finely chopped fresh ginger
1 Tablespoon lime juice
1 teaspoon tamari or soy sauce
½ teaspoon sesame oil
1 cup olive oil
Season with salt, pepper and hot pepper sauce
Salmon Directions Lightly coat both sides of salmon with olive oil.
In a hot grill pan or skillet, grill 6 minutes per side or until just flaky.
Meanwhile combine cucumber and tomato, season with a dash of vinegar and salt and pepper.
Lemon Tofu Vinaigrette Directions In a food processor or blender combine all ingredients except olive oil and blend until smooth.
With processor running, drizzle in 1 cup olive oil.Season with salt, pepper and hot pepper sauce.Place in a bowl.
If not using immediately with grilled salmon, cover and refrigerate.
Plating Directions Place cucumber salad on 4 dinner plates, top with grilled salmon and drizzle with Lemon Tofu Vinaigrette.
Notes Yield: 4 servings
By Recipe courtesy of Seven restaurant in NYC., Chef Mike Demilta